Which Brinkman, they make half a dozen or so models? I'm guessing you have
their bullet shaped one in which case you don't have much choice except
above the water pan. Fat cap down is the general consensus. If you have
one of the other Brinkman's don't place the meat too close to the fire side.
Don't worry if the internal temp of the meat gets hung up for a while just
keep pushing for that 190-195 temp. Get there and you will have it.


"Piedmont" > wrote in message
...
>
> "ceed"
> <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
> wrote in message newsp.ssg3nclj21xk10@dellbob...
>> Hi,
>>
>> I've got a 10 lbs untrimmed brisket I will do in my Brinkmann Smoker this
>> weekend. I think I'm ready for a brisket at this point (it's not my first
>> brisket, but the first in a smoker). However, I am wondering how to place
>> it since it's quite big. Advice? If someone has any other "last minute
>> advice" for me please come forward, coz tomorrow it may be too ....
>>
>> How long will/should it take at 230-260F?
>>
> figure on at least 12 hours, start that sucker as early as you can, say, 5
> am.
>
>> Thanks!
>>
>> --
>> //ceed
>
> Cook it until internal meat temp of 195 is reached!, forget time, cook to
> 195andthere will be a hugh stall in temp rise around 150, but it will
> start
> limbing again. then take it off cooker, let it sit for 1 hour, wrapped in
> foil then wrapped in towels and/or place in ice chest (no Ice) for 1 hour,
> then slice and eat. I don't know what a Brinkman smoker means but if it
> barely fits in, thats ok as it will shrink, sometimes by 50 percent.
>
>